Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette

1.	To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2.	To make dressing: Add lime juice, honey, apple cider vinegar, ginger and a pinch of salt to a medium bowl. Whisk together until well combined, about 20-30 seconds. Set aside.
3.	Add chopped spinach, red onion, strawberries, mango, cilantro and avocado to the quinoa and gently mix with a wooden spoon to combine. Drizzle in dressing and stir again until all ingredients are well coated with the dressing. Serve immediately or cover and place in refrigerator for later serving. I recommend adding the avocado right before serving. Makes 4 servings, about 1 heaping cup each.

	3/4 cup uncooked Ancient Harvest Quinoa
	1/4 cup fresh lime juice (just from about 4 small limes)
	1 teaspoon sesame oil
	1 1/2 teaspoons honey (agave nectar or maple syrup if vegan)
	1 teaspoon apple cider vinegar
	1/8 teaspoon ginger
	pinch of salt, to taste
	6 cups organic baby spinach (1 bag of baby spinach), finely diced
	1/3 cup diced red onion
	1 cup quartered ripe strawberries
	1 ripe mango, diced
	1/4 cup chopped cilantro
	1/2 ripe avocado, diced